THE USE OF CARRAGEENAN FOR INNOVATIVE COO KED CURED MEAT

The modification of the Fleisch-Verordnung in the autumn of 1996 has o ffered a series of varieties to produce meat products for the meat pro cessing industry. At first, products can be manufactured as ever stric tly in accordance with the guiding principles; on the other hand, guid ing principles could be left to develop innovative products e. g. a co mbination of meat and food. In both cases, Carrageenan constitutes the ideal partner in order to achieve a quality improvement respective a high-quality product.